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COVID-19 changed routines and affected health, economic and educational systems. Unfortunately, insufficient attention has been paid to its effects on mental health, particularly on teachers. In this framework, this research aimed to describe the self-reported general health of Chilean teachers during the physical isolation and quarantine measures imposed after COVID-19 in Chile. Methodologically, through a non-probabilistic sampling, the Goldberg General Health Questionnaire in its 12-item version (GHQ-12) was applied to 4,109 educators, teachers and principals between July 9 and August 6, 2020. Using frequencies and chi-square, the results show that 68.8% of the respondents self-reported mental health problems, especially critical in women, young people and those who practiced in in the classroom in elementary and middle school, caregivers and those with -or in their family- symptoms or diagnosis of COVID-19. The conclusions highlight the vulnerability of the profession to mental health problems as an effect of the outbreak, distance education and the precariousness of their pre-pandemic working conditions. [ABSTRACT FROM AUTHOR]

Copyright of REICE. Ibero-American Journal on Quality, Effectiveness & Change in Education / REICE. Revista Iberoamericana Sobre Calidad, Eficacia y Cambio en Educación is the property of Red Iberoamericana de Investigacion sobre Cambio y Eficacia en Educacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Growing interest in processed frozen products with similar characteristics to natural products has generated the study of new products in the food industry field. The characteristics of each matrix, the process of elaboration, composition, and structure of the additives and the interactions amongst these modify the food's texture, structure, physical and sensory properties and, hence, interfere directly with consumer acceptance. This research studied the effect of adding cryoprotectors during frozen storage on the rheological, physicochemical, structural, and microbiological properties in a Mafafa‐quinoa‐olive oil puree. To carry out the study, the rheological properties were determined through dynamic oscillatory tests and in steady state; likewise, the physicochemical properties (humidity, color, pH, and syneresis) were analyzed. Regarding physicochemical properties, the humidity content in the purees formulated varied between 57 and 74%, without important variation (p > .05) with respect to the formulation, however, in the storage during the freezing/thawing process, this parameter diminished in greater proportion in those purees containing carrageenan as cryoconservant. Both the addition of cryoconservants and the storage time affected significantly (p < .05) the puree's syneresis, with the degree of exudation being lower in the formulation containing xanthan gum at 1% w/w. During the freezing/thawing process, decreased apparent viscosity was noted. Additionally, the analysis of the viscoelastic properties of the purees evidences that already described, given that a significant effect (p < .05) was observed of the formulation of purees in the elastic component G′, in contrast with a notable decrease in the viscous component G″. [ABSTRACT FROM AUTHOR]

Copyright of Calidad en la Educación is the property of Consejo Nacional de Educacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)